My recent smoking activityes (heavy pics)

Enrico Brandizzi · Oct 5, 2016

Hello my BBQ Fellows,
I want to share with Y'All my last BBQ cooks.

I was voluntary for my Sweety's BD meeting on last Sunday and for todays lunch.
For Sunday lunch I smoked a beautiful Creekstone Farm Chef Choise Brisket about 12 # in my new 22 WSM AND a huge Boston Butt about the same (12#).
This Time I tried a new rub for brisket and added much more water (about 1 lt) than usual.
Brisket and Boston Butt went in at 10 pm.
Brisket at 275F.
Boston Butt at 225.
I supposed about 10-11 hours at 275F but it lasted 09:43 hours (probably would be better 20 minutes more).
For this reason I had my brisket on the counter at 0800 am and lunch was programmed at 1 pm.
I wrapped in foil and double blancked and let it rest.
Meanwhile, I decided to close 90% of upper vent and lowered the BBQ GURU at 148F.
In less than 1 hours my NEW WSM was steadly running at 148F and I decided to unwrapp the brisket and put it in the WSM foiled, till lunch.

the same sort for the Boston Butt when it was ready later in the morning.
Finally WSM works perfectly as a warm rest station.

For Boston Butt I was obliged to pump up the T to 275F at 9 am and to 300F at 10 am and finally it reached 198F at 12 pm

IMG_9674 by Enrico BBQness, su Flickr

IMG_9696 by Enrico BBQness, su Flickr

IMG_9725 by Enrico BBQness, su Flickr

IMG_9737 by Enrico BBQness, su Flickr

IMG_9747 by Enrico BBQness, su Flickr

IMG_9771 by Enrico BBQness, su Flickr

IMG_9703 by Enrico BBQness, su Flickr

IMG_9716 by Enrico BBQness, su Flickr

IMG_9720 by Enrico BBQness, su Flickr

IMG_9725 by Enrico BBQness, su Flickr

IMG_9731 by Enrico BBQness, su Flickr

IMG_9758 by Enrico BBQness, su Flickr